Swedish
Janssons frestelse
A classic Swedish potato gratin layered with sweet onion and spiced Swedish ansjovis, baked until creamy underneath and crisp on top. It is rich, salty, and softly aromatic from the ansjovis brine.
Watch it madeICA-köket · 1:51
Ingredients
- Floury potatoes, peeled500g
- Yellow onion, thinly sliced1 medium
- Swedish ansjovis fillets in spiced brine1 small tin, about 125g
- Ansjovis brine from the tin2 tbsp
- Heavy cream150ml
- Unsalted butter25g
- Fine dry breadcrumbs2 tbsp
- White pepper1 pinch
- Salta small pinch, if needed
Method
- Heat the oven to 200°C.
- Cut the peeled potatoes into thin matchsticks, about 4 to 5 mm thick; do not rinse them, as the starch helps bind the gratin.
- Butter a small ovenproof dish, about 18 cm across.
- Soften the sliced onion gently in a little of the butter over medium-low heat for 5 to 7 minutes, without browning.
- Spread one third of the potato matchsticks in the dish and season very lightly with white pepper.
- Add half of the softened onion and half of the ansjovis fillets.
- Repeat with another third of the potatoes, the remaining onion, and the remaining ansjovis.
- Finish with the last third of potatoes, arranging them evenly on top.
- Mix the cream with 2 tablespoons of ansjovis brine, then pour it around the edges and over the gratin.
- Dot the top with the remaining butter and sprinkle evenly with breadcrumbs.
- Bake in the middle of the oven for 45 to 50 minutes, until the potatoes are tender, the cream is bubbling, and the top is golden brown.
- Rest for 10 minutes before serving so the cream settles into the potatoes.
Common questions
Can I substitute regular anchovies for Swedish ansjovis in Janssons frestelse?
Not ideally. Swedish ansjovis are sweet, spiced sprats, not salty Mediterranean anchovies. If you must substitute, use mild anchovies very sparingly and reduce added salt, but the flavor will be sharper and less traditional.
How do I know when Janssons frestelse is done baking?
Bake until the potatoes are completely tender when pierced with a knife and the top is deeply golden, bubbling at the edges, usually 45 to 50 minutes. If the top browns too fast, cover loosely with foil.
What are the most common mistakes when making Janssons frestelse?
Rinsing the potatoes removes starch and can make the gratin loose. Browning the onions gives a stronger, sweeter flavor than intended. Also avoid over-salting, since the ansjovis and brine already contribute plenty of salt.
How should I store and reheat leftovers of Janssons frestelse?
Cool quickly, cover, and refrigerate for up to 3 days. Reheat covered in a 180°C oven until hot through, about 20 to 25 minutes. Add a splash of cream if it looks dry.
What should I serve with Janssons frestelse?
It’s traditionally served as part of a Swedish smörgåsbord, especially with ham, meatballs, crispbread, and pickled cucumber or beetroot. It also works well with a simple green salad to balance the rich creaminess.